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Grilled salmon with salsa verde
Grilled salmon with salsa verde
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crispy skin salmon with veggies and zesty salsa verde, perfect for a hearty family dinner.
Ingredients:
  • 125.00 ml flat-leaf parsley leaves
  • 40.00 ml chives, chopped
  • 3 dill cucumbers, chopped
  • 1 tsp baby capers, rinsed, drained
  • 11.80 gm wholegrain mustard
  • 500g baby potatoes, halved
  • 6 yellow squash, thinly sliced
  • 125g sugar snap peas
  • 125g snow peas, halved lengthways
  • 4 (about 120g each) salmon fillets, skin on
  • Olive oil spray
Instructions:
  • Combine parsley and chives in a food processor and pulse until coarsely chopped. Add cucumber, capers, mustard, oil, and lemon juice. Continue processing until salsa verde is nearly smooth. Season with salt and pepper to taste.
  • Boil the potato in a large saucepan of boiling water for 10-12 minutes, or until tender. Drain thoroughly. Boil, steam, or microwave the squash for 1 minute, or until nearly tender. Then, add the peas and cook for an additional 2 minutes, or until just tender. Drain the vegetables and transfer them to a bowl. Toss with one-third of the salsa verde until well coated. Cover to keep warm.
  • Preheat grill on medium-high. Score salmon skin in diagonal cuts 2cm apart, then place skin-side up on a foil-lined baking tray. Lightly spray both sides of salmon with oil. Grill for 2-3 minutes until skin is crisp, then flip and cook for 4-5 minutes until desired doneness.
  • Plate the salmon and vegetables individually. Drizzle the remaining salsa verde over the salmon.

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